* Exported from MasterCook *
Truffles
Recipe By : elib <elib@io.org>
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Pies
Amount Measure Ingredient -- Preparation Method
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1/2 cup dry non-fat milk
1/2 cup brandy
15 oz unsweetened chestnut puree
(1 can. I found this at the local
supermarket -- but you may have to
try a specialty store - maybe an
italian on)
3/4 cup granulated sugar
1 tbsp. vanilla
6 oz bittersweet chocolate
1. Dissolve the milk in the brandy and set aside. 2. In a heavy saucepan,
combine the chestnut puree, sugar, and vanilla over a medium-high flame wixking
constantly. Cook until thickened (aproximately 6 - 10 minutes) 3. Reduce heat
slightly. Wisk in the brandy/milk mixture and cook until thick enough to form
peaks (aproximately 5 minutes) 4. Transfer to a mixing bowl and allow to cool
for 20 minutes. 5. Line a baking sheet with waxed paper. Form the mixture into
small, truffle sized balls and lay out on the sheet. (If you find it difficult
to make the balls, allow the mixture to cool a little longer). Put sheet into
fridge and chill. 6. Melt 4oz’s of the chocolate in a double boiler over hot,
but not boiling water. Heat until it reaches 120'F on a candy thermometer. (For
those without a thermometer, this is just after the chocolate melts). 7.
Remove from heat and add the remaining chocolate. Stir until shiny. 8. Put the
chocolate in a shallow bowl and roll the truffles in the chocolate. (This is a
bit difficult, so be prepared to melt more chocolate if your first attempt is
not successful - you will soon get the hang of it!)
Truffles will keep in the fridge for a week and in the freezer for six months.
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